Pasture raised organ meats have an abundance of nutrients. They truly are a super-food! It can be a challenge, though, to find good recipes for organ meats. Sean Coonce of Pastured Kitchen shares this grass-fed beef heart recipe that will knock your socks off.
What’s So Great About Beef Heart?
Beef heart is lean and high in iron. Look for sustainably raised, 100% grass-fed beef heart so you know you’re getting the good nutrition without added hormones and antibiotics. This nutrient dense organ meat contains protein, thiamine, folate, zinc, selenium, and phosphorus as well as collagen, CoQ10, and several B vitamins.
Recipe Author: Sean Coonce | Pastured Kitchen
Prep Time: 24 hrs
Cook Time: 18 hrs
Total Time: 42 hrs
- 2 lb beef heart, trimmed of all ventricles
- 2 tbs sea salt
- 1 tbs black pepper
- 2 tsp garlic powder
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup tallow, melted
Sous Vide Beets
- 3 whole large beets, stems and leaves removed
- 1 tbs butter
- Season trimmed beef heart with sea salt, pepper and garlic powder. Wrap in plastic wrap and refrigerate 24 hours.
- Remove heart from refrigerator and rinse with cold water and pat dry with paper towels.
- Add heart, rosemary, thyme and tallow to vacuum bag and seal.
- Place heart in a Sous Vide preheated to 185° F (85° C) and cook for 18 hours.
- Remove heart from Sous Vide and sear with a tbs of tallow in a skillet preheated to medium high heat. About 2 minutes per side.
- Slice across the grain and serve with beets and reserved beet greens and stems braised southern style.
- Pour remaining fat from vacuum bag into a glass container and submerge any remaining beef heart for long term storage.
Sous Vide Beets
- With 90 minutes to go for the beef heart, seal beets (skin on) and butter in a vacuum bag and place in Sous Vide. Cook for 90 minutes.
- Remove beets from Sous Vide and place in a large bowl under running water. This will make peeling the beets super simple.
- Chop peeled beets into 1 inch cubes and season with sea salt and dried thyme.
- When trimming the heart, leave the fat on as it will melt in the confit process.
- If you do not have a Sous Vide, simply place vacuum bag in a french oven filled with water and place covered in a 185° F preheated oven and follow the remaining directions as written.